Recipes
Baked courgette parmigiana: a rich and delicate dish (with photos and video)
Today we see the recipe for courgette parmigiana, a dish so good and tasty that it deserves a place of honor among the main courses on your menu.
Courgette parmigiana has little to envy from its progenitor , aubergine parmigiana . With its delicate and rich taste, it makes a more than worthy impression even in an important lunch or dinner.
Our recipe is the light one for non-fried (and therefore lighter) courgette parmigiana. Furthermore, this zucchini parmigiana is quick (or at least it is the quickest recipe possible) as all the ingredients are added raw and while the dish cooks in the oven, you have about 30 minutes to yourself.
So let's see the tasty and light recipe for "wrong" parmigiana by following all the photo steps and the video !
Preparation of courgettes with parmesan
1. Peel the garlic clove and place it in a pan with high sides together with a drizzle of oil. Heat it up and then add the tomato puree.
2. Let the puree cook for at least 30-40 minutes, seasoning with salt and pepper and adding the basil, washed and chopped by hand.
3. Once the time has passed, turn off the heat and preheat the oven to 200°C.
4. Wash the courgettes, remove the ends and, with the help of a mandolin, cut them into very thin slices lengthwise.
5. Also cut the scamorza or mozzarella into slices or cubes, possibly of the same thickness and pat it dry to eliminate excess whey.
6. Take a baking tray, grease it with oil and make alternating layers of courgettes, scamorza, grated Parmesan and tomato sauce. If you prefer, you can also prepare it in four single-portion baking dishes of the right size.
7. Finish with a layer of Parmesan, scamorza, sauce and a drizzle of extra virgin olive oil; place the pan in the oven and cook for about 20-30 minutes (if you use single-portion baking cups, 20 should be enough). Take your red courgette parmigiana out of the oven, let it cool for a few minutes, and serve warm . Enjoy your meal!
Read also
Eggplant parmigiana: the classic recipe and the most famous variations
Variations of courgette parmigiana
Parmesan prepared with courgettes can essentially be made in 3 other ways in addition to the version with raw courgettes : the more caloric recipe with fried courgettes, the lighter one with grilled courgettes and finally the white version without tomato puree.
Fried courgette parmigiana
You won't have to change the recipe in any way, just add some seed oil to the ingredients and proceed with frying before assembling the dish in the pan and gratinating it in the oven.
To make this courgette parmigiana, cut the vegetables into slices lengthwise, bread them in breadcrumbs and fry them in hot boiling oil for 5 minutes (or fry them without any breading). Then proceed with layering all the ingredients and cooking in the oven and, once cooked, serve immediately on the table.
Grilled courgette parmigiana
This version also does not add difficult steps to the main recipe with raw vegetables. After having washed and cut the courgettes into thin slices, grill them for a few minutes on each side in a special pan, previously placed on the flame so that it becomes red-hot. Then continue with the layering in the pan and cook in the oven.
White courgette parmigiana
To make an equally delicious white courgette parmigiana, simply omit the tomato puree . If you still want a creamy result, replace it with bechamel and you will see that the result will not disappoint you!
Finally, if you want a less strong taste you can replace the scamorza with mozzarella . Remember, however, after cutting it into cubes, to drain it and dry it very well, otherwise it releases too much water directly inside the pan. We also advise you to add approximately 1 to 1 and a half ounces of sliced cooked ham which will be inserted into the various layers, you will taste how delicious it is.
Those who love this vegetable cannot miss many other recipes with courgettes !
Conservation
Store the raw version, with the grilled and white courgettes in the refrigerator in an airtight container or well covered with transparent film for about 2 days . However, we recommend enjoying the recipe with fried courgettes as soon as it is ready. If you really can't finish it, you can keep it in the fridge for a maximum of 1 day.
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